This is a traditional Dutch winter dish, although it has evolved over
the centuries. The ingredients of the current version weren’t even
available in the Netherlands when it was first named. This is my
vegeratian version.

This is my variation on the swiss classic. Another dish that is easy
to make and doesn’t take up much time. To keep it simple, I’m
using raw potatoes. Generally, starchy potatoes (“kruimige aardappels”
in Dutch) work best.